I'm a pretty simple cook. I like to use ground sirloin. If it is rather lean, I'll go 1/2 sirloin, half chuck. The mix usually gives me the tastiest, juiciest burgers. I chop an onion and mix it in with the ground beef. I make the patties by hand and poke a hole in the middle so it will cook faster. I fry them in my cast iron pan until they are well done. I slather the inside of the buns and fry them in a separate pan. I melt a slice of American cheese on mine and top it with relish and ketchup. Yum!

My daughter was recently telling she bought some beef that was freshly ground at the butcher shop and raved about how good it was. I'm thinking about digging out my kitchen aid grinder attachment and trying it at home.

Sometimes I'll add taco seasoning instead of the fruit chutney if we feel like a bit of zing.

This reminded me of something my DH (the one who doesn't cook but decided to become the burger master) learned. When shaping the patties, make them slightly concave in the middle. When patties normally cook, the middle pumps up so if you have them slightly thinner when the plump up, they end up being flat on the grill or griddle giving a uniform crust and evening out cooking.

I don't make these for others, because I like mine black n blue and don't know how to prepare them any other way. So I pan fry by putting a little canola oil in the pan and waiting until it smokes. It sits on each side for about 30 seconds and we're done.

For the burger, I mix in bleu cheese crumbles, and if I'm feeling feisty, some cooked bacon crumbles. I coat the outside with pepper. They are so yummy.